Packaged Ready to Eat Fresh Food Items and Method of Packaging Fresh Ready to Eat Food Items

ABSTRACT

Packaged food items, such as a fresh, ready to eat salad, comes in a container maintaining a substantially inert, low pressure atmosphere therein. The salad includes a salad dressing positioned lowermost in the container and a lettuce item positioned upper most in the container. Various additional food items are positioned within the container between the salad dressing and the lettuce item. The additional food items include pickled, raw or cooked vegetable items, grain or pasta items, protein items and cheese items. All of the food items are present in different measured proportions depending on the combination of items in the container. The additional food items are layered in a particular order also dependent upon the combination of items present in the container.

CROSS REFERENCE TO RELATED APPLICATIONS

This application is a continuation of and claims priority to U.S.application Ser. No. 17/346,401, filed Jun. 14, 2021, which applicationis based upon and claims benefit of priority to U.S. ProvisionalApplication No. 63/061,957, filed Aug. 6, 2020, all applications beinghereby incorporated by reference herein.

FIELD OF THE INVENTION

This invention relates to packaged, fresh, ready to eat foods.

BACKGROUND

While pre-packaged, ready to eat foods are a great convenience, suchfoods do not necessarily equate to a healthy meal comprising highquality ingredients as these factors are often sacrificed for ease ofpackaging, shelf life and transport considerations. Furthermore, unlessthe packaged food is frozen, it has a relatively limited shelf life evenwhen refrigerated. There is clearly an opportunity to provide packaged,fresh, ready to eat foods having an extended shelf life which provide ahealthy meal using fresh ingredients of the highest quality.

SUMMARY

In one aspect, the invention concerns a cylindrical container forholding food items. In an example embodiment, the container comprises acylindrical sidewall surrounding a central space for receiving the fooditems. The sidewall defines an opening at a first end. A bottom isattached to a second end of the sidewall opposite to the first end. Agas permeable membrane covers the opening and is attached to thesidewall to promote and extend freshness and edible life of the fooditems. A lid covers the membrane and is removably attached to thesidewall. In a specific example embodiment the sidewall is cylindricaland the opening has a diameter equal to or less than 3.75 inches indiameter.

By way of example, food items within the container may be primarilycomprised of fresh, ready to eat vegetables and lettuces. In a furtherexample embodiment, the food items may be primarily comprised of fresh,ready to eat fruits.

In an example embodiment, one or more inert gases are contained withinthe central space of the container. The inert gases may include carbondioxide or nitrogen or combinations thereof. Further by way of example,the gases may comprise residual oxygen contained within the centralspace. In a specific example, the inert gases comprise carbon dioxideover a range from 0% to 40% by volume. In a further example, the inertgases comprise nitrogen over a range from 60% to 100% by volume. Also byway of example, the gases may have a gas content from 0.5% to 20% oxygenby volume. In another example embodiment, the inert gases may comprise5% oxygen, 18% carbon dioxide and 77% nitrogen by volume.

In an example embodiment of the container according to the invention thegas permeable membrane has a permeability such that equilibrium betweenthe central space and the ambient is achieved within 48 hours of sealingthe membrane to the container. Further by way of example, the gaspermeable membrane may have a permeability such that the ready to eatfood items maintain freshness from 30% to 40% longer than comparablepackaged ready to eat food items. In an example embodiment, the gaspermeable membrane has a permeability such that the food items maintainfreshness for at least 10 days.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is an isometric view of example packaged ready to eat food itemsaccording to the invention;

FIG. 2 is an isometric view of example packaged ready to eat food itemswith the lid removed from the container;

FIG. 3 is a sectional view of example packaged ready to eat food itemsaccording to the invention; and

FIG. 4 is a flow chart illustrating an example method of preparing apackaged salad according to the invention.

DETAILED DESCRIPTION

FIGS. 1 and 2 show an example embodiment of packaged, fresh food items,in this example a salad 10 according to the invention. It is understoodthat the invention is not limited to salads, but is applicable to a widerange of food items, salads being used herein by way of example. Theexample packaged salad 10 comprises a container 12 and a plurality offood items 14 positioned within a central space defined by thecontainer. Generally, the food items primarily comprise fresh, ready toeat vegetables and lettuces as well as fresh, ready to eat fruits. Inthis example the plurality of food items 14 includes at least a saladdressing 16 positioned lowermost in the container 12 and a lettuce item18 positioned uppermost in the container.

The container 12 comprises a gas impermeable sidewall 20 and a bottom22. It is advantageous to form container 12 from a food grade polymerresin such as polyethylene terephthalate (PET) which is resistant tobreaking and can withstand repeated washings and sanitizing processes toallow reuse of the container. Sidewall 20 defines an opening 24 (FIG. 2) oppositely disposed from the bottom. It is thought advantageous thatthe sidewall be cylindrical and the opening be equal to or less than3.75 inches in diameter. As further shown in FIG. 2 , a membrane 26 isattached to the container overlying and enclosing the opening 24. Themembrane comprises a gas permeable barrier film used in modifiedatmosphere packaging (MAP) and may be formed of materials such as lowdensity polyethylene, polyvinylchloride and polypropylene. Barrier filmsare appropriate because they can provide decreased permeability tomoisture and oxygen and thereby preserve an atmosphere within thecontainer 12 which delays oxidation and inhibits the growth of aerobicspoilage organisms when used with gas flushing techniques associatedwith modified atmosphere packaging. Membrane 26 advantageously has apermeability such that equilibrium between the central space of thecontainer and the ambient is achieved within 48 hours of sealing themembrane to the container 12. Furthermore, the membrane's permeabilityis such that the food items maintain freshness form 30% to 40% longerthan comparable packaged food items, such that the food items within thecontainer maintain freshness for at least 10 days.

During packaging, an atmosphere of one or more gases is establishedwithin the container by drawing a partial vacuum within the containerand then flushing the container with the gas or gases, which may be, forexample, relatively inert gases such as carbon dioxide, nitrogen andcombinations thereof. Residual oxygen may also be within the container12. Practical atmospheres within the container may comprise carbondioxide over a range from 0%-40%, nitrogen over a range from 60%-100%,and oxygen over a range from 0.5%-20%. In a specific example embodiment,the atmosphere within the container 12 may comprise 5% oxygen, 18%carbon dioxide and 77% nitrogen. (All ranges are specified as a volumepercentage.)

In a practical example, a partial vacuum in a range between about 500 to975 millibars below standard atmospheric pressure is established withinthe container (with about −600 millibars being thought advantageous).The container is then flushed with a gas or a mixture of gasescomprising about 0% to 40% by volume carbon dioxide and about 60% to100% by volume nitrogen, with about 30% carbon dioxide and about 70%nitrogen by volume being thought advantageous. The gas flush isconducted at a pressure ranging from about 800 to 1013 millibars belowstandard atmospheric pressure, with about −950 millibars being thoughtadvantageous. The container 12 is then sealed with the membrane 26 withthe gas atmosphere within the container at the sub-atmospheric pressure.In the practical example described above the gas pressure within thecontainer after the container is sealed comprises oxygen over a rangefrom about 5% to 10% by volume, carbon dioxide over a range of about 5%to 40% by volume and nitrogen over a range of about 67% to 95% byvolume. Specific gas content of 5% oxygen, 18% carbon dioxide and 77%nitrogen by volume is thought to be advantageous. The packaged salad 10may further comprise a lid 28 removably attached to the containeroverlying the opening 24 and protecting the membrane 26. In an exampleembodiment container 12 comprises a jar wherein opening 24 hassubstantially the same diameter as the bottom 22. Other types ofcontainers are of course feasible.

The food items comprising the packaged salad 10 are further protectedfrom spoilage by the order in which they are positioned within thecontainer 12. In the example salad, it is advantageous that the dressing16 be positioned lowermost within contain 12 as shown in FIGS. 1 and 3 .Above the dressing 16, a pickled vegetable item 30 may be positioned.Above the pickled vegetable item 30 a grain food item 32 and/or a pastafood item 34 may be positioned. In the next higher layer a raw vegetableitem 36 and/or a cooked vegetable item 38 may be positioned. A proteinitem 40 may be positioned above the cooked/raw vegetable layers 36 and38 followed by a cheese item 42 positioned beneath the lettuce item 18which occupies the uppermost position within the container 12. The term“lettuce item” as used herein is meant to cover a broad range of plantitems including leaf lettuce, Romaine, Iceberg, Boston, Bibb, kale,arugula, spinach, radicchio, endive and Frisee' as well as variouscabbages such as green cabbage, Savoy, red cabbage, Napa, Bok Choi andBrussels Sprouts to cite some examples.

As can be imagined, the number and variety of food items which can forma packaged salad 10 according to the invention leads to a large numberof potential salad combinations. As a practical matter however,appetizing salads can be organized (although not limited) into fourbroad profiles depending on the food items positioned between the saladdressing and the lettuce item. The four example profiles are:

-   -   I. Vegetable/Grain or Pasta/Cheese;    -   II. Vegetable/Cheese/Protein;    -   III. Vegetable/Protein/Grain or Pasta; and    -   IV. Vegetable/Protein/Grain or Pasta/Cheese.

Research has furthermore shown that there is an optimum relative contentof the ingredients for each of these profiles which leads to anappetizing salad which is expected to have a maximum shelf life whenrefrigerated. The relative content for each salad profile is presentbelow.

I. Vegetable/Grain or Pasta/Cheese

Item Content Range (% wt) Favored Value (% wt) Salad Dressing 12-18 14Lettuce Item 16-19 18.5 Vegetable Item  8-38 30 Grain/Pasta Item 20-4526.6 Cheese Item  8-11 10.9

II. Vegetable/Cheese/Protein

Item Content Range (% wt) Favored Value (% wt) Salad Dressing 14-20 19Lettuce Item 16-19 18.5 Vegetable Item 30-40 38 Protein Item 14-17 16.3Cheese Item  8-11 8.2

III. Vegetable/Protein/Grain or Pasta

Item Content Range (% wt) Favored Value (% wt) Salad Dressing 14-20 14.7Lettuce Item 16-19 16.7 Vegetable Item 14-16 14.7 Grain/Pasta Item 30-4039.2 Protein Item 14-17 14.7

IV. Vegetable/Protein/Grain or Pasta/Cheese

Item Content Range (% wt) Favored Value (% wt) Salad Dressing 14-20 14.5Lettuce Item 13-17 13.5 Vegetable Item 14-16 16 Grain/Pasta Item 30-4034 Protein Item 14-17 14 Cheese Item  8-11 8

The invention also encompasses a method of preparing a packaged salad.By way of example, a method of preparing a packaged salad is shown inFIG. 4 and may comprise:

positioning a salad dressing in a gas impermeable container having abottom and an opening oppositely disposed from the bottom;

-   -   positioning a lettuce item in the container at a position above        the salad dressing;    -   drawing a partial vacuum within the container;    -   flushing the container with one or more gases; and    -   sealing the opening with a membrane (44).

The one or more gases may comprise nitrogen, carbon dioxide andcombinations thereof. Advantageously for extended shelf life, themembrane may be a gas permeable membrane. As noted above, in a practicalexample, the partial vacuum drawn within the container may be from about500-975 millibars below standard atmospheric pressure, with about −600millibars thought advantageous. Further by way of example, the gas flushis conducted at a pressure below standard atmospheric over a range ofabout 800-1013 millibars, with a pressure of about −950 millibars beingthought advantageous. The gas flush may comprise carbon dioxide overarrange from about 0% to 40% by volume, and nitrogen over a range fromabout 60% to 100% by volume. A gas flush mixture of about 30% carbondioxide and about 70% nitrogen by volume is thought advantageous. Afterthe container is sealed, the gas content of the container may range fromabout 5% to 10% oxygen by volume, about 5% to 40% carbon dioxide byvolume, and about 60% to 95% nitrogen by volume. In a practical example,a gas content of 5% oxygen, 18% carbon dioxide and 77% nitrogen byvolume is thought to be advantageous.

An example method according to the invention may further comprisepositioning one or more additional food items within the containerbetween the salad dressing and the lettuce item. The additional fooditems may comprise a pickled vegetable item, a cooked vegetable item, araw vegetable item, a grain item, a pasta item, a cheese item, a proteinitem and combinations thereof.

Further by way of example, FIG. 4 illustrates that a method may alsoinclude:

-   -   positioning the cheese item between the lettuce and the cooked        vegetable item or the raw vegetable item or the pickled        vegetable item (46);    -   positioning the grain item or the pasta item between the raw        vegetable item or the cooked vegetable item and the salad        dressing (48);    -   positioning the protein item between the cheese item and the        cooked vegetable item or the raw vegetable item or the pickled        vegetable item (50); and    -   positioning the pickled vegetable item between the grain item or        the pasta item and the salad dressing (52).

It is expected that packaged salads 10 according to the invention willprovide appetizing meals which, under constant refrigeration, will lastfor at least 10 days without the formation of undesirable levels ofbacteria or significant change in appearance of the contents.Furthermore, the packaging of the container contents, complete andwithout any intervening packaging or structure internal to the containeris expected to contribute to the convenience of use, as preparation ofthe salad merely requires that the jar be shaken before opening toproperly intermingle the contents.

1. A packaged salad, said packaged salad comprising: a container; a plurality of food items positioned within said container, said plurality of food items including at least a salad dressing positioned lowermost in said container and a lettuce item positioned uppermost in said container.
 2. The packaged salad according to claim 1, wherein said plurality of food items further includes a pickled vegetable item positioned between said salad dressing and said lettuce item.
 3. The packaged salad according to claim 1, wherein said plurality of food items further includes a grain food item positioned between said salad dressing and said lettuce item.
 4. The packaged salad according to claim 1, wherein said plurality of food items further includes a pasta food item positioned between said salad dressing and said lettuce item.
 5. The packaged salad according to claim 1, wherein said plurality of food items further includes a raw vegetable item positioned between said salad dressing and said lettuce item.
 6. The packaged salad according to claim 1, wherein said plurality of food items further includes a cooked vegetable item positioned between said salad dressing and said lettuce item.
 7. The packaged salad according to claim 1, wherein said plurality of food items further includes a protein item positioned between said salad dressing and said lettuce item.
 8. The packaged salad according to claim 1, wherein said plurality of food items further includes a cheese item positioned between said salad dressing and said lettuce item.
 9. The packaged salad according to claim 1, wherein said container comprises: a gas impermeable sidewall and bottom, said sidewall defining an opening oppositely disposed from said bottom; a membrane attached to said container overlying and enclosing said opening.
 10. The packaged salad according to claim 9, wherein said membrane comprises a gas permeable barrier film.
 11. The packaged salad according to claim 9, further comprising one or more gases within said container.
 12. The packaged salad according to claim 11, wherein said one or more gases are at a pressure below atmospheric pressure.
 13. (canceled)
 14. (canceled)
 15. The packaged salad according to claim 1, further comprising a lid removably attached to said container overlying said opening. 16-85. (canceled)
 86. The packaged salad according to claim 11, wherein said one or more gases comprise at least one of carbon dioxide, nitrogen, or oxygen.
 87. The packaged salad according to claim 11, wherein said one or more gases comprise carbon dioxide over a range from 0% to 40% by volume.
 88. The packaged salad according to claim 11, wherein said one or more gases comprise nitrogen over a range from 60% to 100% by volume.
 89. The packaged salad according to claim 11, wherein said one or more gases comprise oxygen over a range from 0.5% to 20% by volume.
 90. The packaged salad according to claim 11, wherein said one or more gases comprise 5% oxygen, 18% carbon dioxide and 77% nitrogen by volume.
 91. The packaged salad according to claim 10, wherein said container comprises a space in communication with said opening, wherein said gas permeable barrier film has a permeability such that equilibrium between said space within said container and an ambient is achieved within 48 hours of sealing said membrane to said container.
 92. The packaged salad according to claim 10, wherein said gas permeable barrier film has a permeability such that said plurality of food items maintain freshness for at least 10 days. 